So – it’s not a big secret, I’m not a big desert guy. Don’t get me wrong I love sweet stuff but I just don’t dig the ‘exactness’ of the baking of cakes, sweets and buns…but I made an exception recently and I stole this recipe from my Mum and…….I’m still not sold……there may be one or two more sweet recipes on this blog but they ain’t coming from me!!

WHAT YOU NEED: Makes 15 squares

175grms soft brown sugar

175mls veg oil

160grms grated quality carrots finely shredded

Zest of 1 orange

175 grms self-raising flour

1tps bicarbonate of soda

3 large eggs beaten to froth

1tps cinnamon powder

2 tps brandy

HOW YOU DO IT:

So this is a ‘cement mixer’ process – Brandy, sugar, oil orange, carrots, eggs into a large bowl and combine well. Combine the Bicarbonate of soda, flour and cinnamon then sift into the mix and combine slowly with a wooden spoon – too much working and your carrot cake will be stodgy!

Pour the mix into the buttered baking tin, preferably square and sling into a pre-heated oven at 180c for 40-35 minutes.

Test by sticking a metal skewer into the center of the cake, if it come out clean you are done – get the cake out and onto a wire rack and let it cool completely.

Sift over icing sugar and cube up.

Dainty